Learn How to Make-Chocolate Leaves

Select leaves from a non-poisonous plant such as rose, ivy or maple.
Wash and dry leaves thoroughly.
Melt in a double boiler desired amount of chopped semisweet baking chocolate and cool to room temperature.
Using a cooking brush "paint" the chocolate onto the underside of each leaf, spreading the chocolate just to the edge. The chocolate layer should be no more than 1/8 inch thick.
Place on a waxed paper-lined tray and chill in the refrigerator for 20 minutes or until set.
To remove the hardened chocolate from the leaf, start from the stem end and carefully peel the real leaf from the chocolate. Avoid handling the chocolate leaves as much as possible.
Cover loosely and store in the refrigerator. Use to decorate your favorite dessert.

The higher quality of chocolate you choose – the better your leaves will turn out.